You will need:
1 sweet onion, chopped
coconut oil, olive oil, ghee or butter
2-3 garlic cloves, minced
3 carrots, sliced
3 celery stems, sliced
2 quarts vegetable broth (I make my own, super-easy to make)
1/3 cup buckwheat groats, well-rinsed
fresh chopped herbs: basil, oregano, thyme, sage, chives, etc.
1. In a large pot, saute the onion and carrots in oil on medium-high heat, cook until both almost soft.
2. Reduce heat to medium, add the celery and the vegetable broth, bring to a simmer.
3. Add the herbs and rinsed buckwheat groats. Allow the groats to swell, stir often and cook for about 15-20 minutes, add water if needed to keep the soup from becoming too thick.
Optional – Get creative, you can add sugar snap peas, sliced zucchini, yellow squash, tomatoes or asparagus, etc!